Classic Tomato Soup

*If you can’t find boxed tomatoes, use canned. Just be sure to cook the soup a little longer, about 40 minutes. **A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
Photo by Tempest R.
Adapted from onceuponachef.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onceuponachef.com

Ingredients

  • For Soup:

  • 4

    tablespoons extra virgin olive oil

  • 4

    tablespoons unsalted butter, divided

  • 3 1/2

    cups chopped yellow onion

  • 3

    large cloves garlic, minced

  • 1/4

    cup all-purpose flour

  • 6

    cups chicken broth

  • 2

    26-ounce boxes Pomi chopped tomatoes (about 6 1/2 cups)*

  • 2

    tablespoons sugar

  • 1/2

    teaspoon dried thyme

  • Salt

  • Freshly ground black pepper

  • For Garnish (any one or combination):

  • Freshly chopped basil

  • Seasoned croutons (I buy them pre-made from the bakery at Whole Foods)

  • Freshly grated Parmigiano Reggiano

Directions

In a large nonreactive pot**, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1-2 minutes more. Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes. Use a hand-held immersion blender to puree soup until very smooth. Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape. Rinse the pot and return the soup to pot. Season to taste with salt and pepper (it depends on the chicken broth you use, but I usually end up adding about a teaspoon more salt and several grinds of pepper). Stir in remaining 2 tablespoons of butter. Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano Regiano if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: